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It has been an absolute scorcher this weekend. A perfect day for swimming and baking. I’m going to admit it. I did not bake from scratch. Disgraceful, I know. The biscuit dough came from here . The instructions are pretty simple. Cut and bake for 8 minutes.

I had Swiss Meringue left over from making Lemon Meringue cupcakes for a friend’s birthday. Get the recipe here